Salmon Teriyaki
Want to add more omega-3s to your diet? This salmon teriyaki recipe is a great way to do it. Easy to make and full of flavor.
Ingredients
- ½ cup sake
- ¼ cup mirin
- ¼ cup soy sauce
- ½ tsp grated peeled fresh ginger
- 4 salmon fillets
- Kosher salt
- Freshly ground black pepper
- 2 tbsp vegetable oil
- 1½ cup cooked white rice
- 1 toasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- whisk together the sake, mirin, soy sauce, and ginger in a small bowl.
- Set aside.
- Season the salmon on both sides with salt and pepper.
- Heat a medium nonstick skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. When shimmery wavy lines run through the oil, place the salmon in the pan, skin-side down, and sear for 6 minutes. Tilt the pan occasionally to redistribute the oil as the salmon cooks.
- Gently flip the salmon over and cook the other side for 2 minutes. Add more oil, 1 teaspoon at a time, if needed.
- Transfer the salmon to a clean plate and, using a paper towel, wipe the oil from the skillet. Pour the prepared sauce into the skillet and bring to a boil over medium-high heat. Cook until the sauce has reduced by one-third, about 3 minutes.
- Return the salmon to the pan, skin-side up, and spoon the reduced sauce over the top. Keep cooking for another 2 minutes, until an instant-read thermometer inserted into the thickest part of the fish reads 125°F.
- The flesh should change to opaque pink and, when flaked with a fork, reveal a softer, slightly translucent pink toward the centre.
- Divide the rice between four plates. Place the salmon on top of each. Spoon the excess sauce from the pan over the salmon and rice.
- Garnish with the sesame seeds and scallions and serve.